Fresh Roasted Veggies combined with salty bacon and creamy Boursin cheese makes this egg casserole the perfect brunch recipe. Bacon & Boursin Egg Casserole is one of my favorite Sunday clean out the fridge brunch dishes. It’s also perfect to portion and enjoy throughout the week for healthy meal prep.
As a food blogger/chef I often buy ingredients for specific recipes and end up with lots of leftovers. In an effort to keep pumping out recipes I always have a crisper drawer full of random half used veggies. A quarter of a pepper, half an onion, a single lonely portobello mushroom. Not enough of any one ingredient to make a recipe out of but if you combined all the leftovers you can turn it into a tasty meal everyone will love.
Food waste is something that I really try to avoid for many reasons. Financially it’s literally throwing money away and in the back of my head I hear my mother scolding me about starving children. A great way to use up these veggies is to chop them up and roast them in the oven. You can simply toss the veggies in some oil, a pinch of seasoning and pop them in the oven. You can add these roasted veggies to stir fry and all sorts of recipes or just enjoy as a healthy side dish.
I don’t like (fill in the blank) Vegetable.
Your recipe may not look exactly like mine. You may hate eggplant and not have any mushrooms. Maybe you love asparagus and want to add those to the casserole. Awesome!! The only part of this recipe I recommend sticking to is the Egg, cream, Boursin ratio. The rest is up to you and what you have on hand. It saddens me to write this but I guess technically you could leave out the bacon and make this a vegetarian dish. I would probably estimate a total of 8-10 cups of veggies raw as a guideline for the casserole.
Drain Those Veggies
One mistake I’ve made myself and seen others make is not draining the excess liquid from your veggies after cooking them. That liquid will ruin your casserole leaving you with a mushy watery mess. To avoid this simply drain your veggies in a strainer after you roast them. This will give the veggies a chance to cool as well as draining off the extra water. I lightly press out any moisture with the back of a spatula to make sure enough of the water has been pressed out.
This recipe is ideal for a Sunday Brunch. I always like to inspect my fridge Sunday morning and see what ingredients I have left before I prepare a new shopping list for the week. To make space I love to just empty out the fridge into a casserole that I can serve to the family as a healthy breakfast. After everyone has had their fill I individually wrap the square for a quick and easy meal prep for the week. If you live alone you can even freeze the portions and thaw as needed. A quick zap in the microwave or air fryer and breakfast is ready. Check out my Cheesesteak Breakfast Casserole for another great meal prep breakfast!!!
- Chop all veggies into bite size pieces and place on a sheet pan (except spinach and roasted red peppers) Toss with olive oil, salt, garlic, pepper and Italian seasoning. Roast at 425 degrees F. For about 30 minutes. Pour veggies into a strainer and lightly press to drain off excess liquid.
- Cut Bacon into 1 inch pieces, once fully cooked, add spinach and roasted red peppers just long enough to wilt the spinach and absorb the bacon fat.
- Blend 1 dozen eggs ½ wheel of Boursin and ½ cup heavy cream to a blender. Pulse until smooth.Blend 1 dozen eggs ½ wheel of Boursin and ½ cup heavy cream to a blender. Pulse until smooth.
- In a 9×13 inch casserole pan add veggies and bacon then pour over egg mixture. Top the casserole with remaining Boursin cheese. Bake at 325 degrees F. For 40 minutes covered then uncovered for 20 minutes. Make sure eggs have set and let rest for 30 minutes before slicing.